One of my favorite treats when I was a kid was Abuelita Mexican hot chocolate and Maria cookies. I would always dip the cookies in my hot chocolate, just like my grandma did with her coffee, and experience the pure joy that only food gives me. I was having a late night craving and had the wild I had the idea of putting the flavors together in pie form. Sometimes I don’t want to drink hot chocolate, but I pretty much always want to eat pie. So I made my dream a reality.
This pie has a crispy buttery cookie crust, much like a graham cracker crust. The filling is fudgey and gooey with a crackled top, and has all the flavor of Mexican hot chocolate.
Quick Note about Pie Pan Size:
For this recipe I used a 9 inch pie pan. You can use whatever you have, but if you use smaller pans you may not end up using all of your crust mixture or filling. But that’s ok, it’s better to make more and have some left over than not have enough.
Maria Cookie Crust
2 cups Maria cookie crumbs (1-2 packages of Maria cookies)
1 stick butter, melted
Pre-heat oven to 350 degrees. Use a blender or food processor to finely crush your cookies into crumbs. (If you don’t have either of those appliances, put the cookies in a large ziplock bag and crush them with a rolling pin.) Melt butter on stove stop or microwave. Mix melted butter and crumbs together until it has a wet sand consistency. It should hold together when you pinch it. If your crust is still a little dry and won’t hold together, you can add a bit more melted butter until it does. Put in pie pan and use your hands or a measuring cup to press and flatten the crumbs to the bottom and up against the sides.
Bake at 350 degrees for about 7-10 minutes until it has just set to the touch. You don’t want to over-bake or over brown it, since it’ll bake more with the filling. Set it aside to cool.
Mexican Hot Chocolate Filling
4 ounces Mexican Hot Chocolate, such as Abuelita
1 cup (2 sticks) butter
1.5 cups sugar
1 cinnamon stick
Pre-heat oven to 375 degrees. Beat eggs in a small bowl and set aside. Chop chocolate to make it easier to melt. Melt butter and chocolate together in a sauce pan with cinnamon stick over medium-low heat. Add the sugar and remove from heat. Remove cinnamon stick. While stirring constantly, add eggs and beat well until smooth.
Pour filling mixture into prepared pie crust until it almost hits the top edge of the crust. Do not over fill the pan.
Bake at 375 for 25-30 minutes on center rack. The pie should be just barely set but remain gooey in the middle, and have a crackled top. It will set more as it cools.
Serve warm or room temp with ice cream or whipped cream. YUM!
5 thoughts on “Mexican Hot Chocolate Pie with Maria Cookie Crust”
Reblogged this on bearsgoatsandstrawberries.
This sounds so delicious!!
Reblogged this on Chef Steph's Blog.
ive made this three times and each time it gets wiped out… really love this recipe its totally delicious and a people pleaser!!
One of the finest writing I have read so far!